Gogol’s Marinated Mushrooms
Gogol's Marinated Mushrooms
This recipe from Black Sea by Caroline Eden was inspired by the "Turkish-style" mushrooms described in Gogol's Old World Landowners.
Ingredients
For the Marinade
- 1 tsp fennel seeds
- 1 tsp yellow mustard seeds
- 1/2 cup cider vinegar
- 10 tbsp water
- 1 bay leaf
- 1 tbsp brown sugar
- 1 tsp dried thyme (or 1 tsp fresh thyme)
- 1/4 tsp salt
- 1 garlic clove, thinly sliced
- 5 black peppercorns
For the Mushrooms
- 7 oz chestnut mushrooms, cleaned and quartered, stems left on
- 1 tbsp sunflower oil
- chopped parsley or dill, to garnish
- salt
Instructions
- Toast the fennel and mustard seeds in a medium pan until fragrant and popping, then remove from the heat. Add the rest of the marinade ingredients, then bring to a boil. Remove from the heat and set aside to cool.
- Bring a large pan of salted water to a boil and add the mushrooms. Broil for about 5 minutes until cooked, but still firm. Drain and leave to cool, then mix through the sunflower oil.
- Once everything is cool, combine the mushrooms and marinade in a large bowl and leave overnight. Then pour everything into a sterilized jar. To serve, drain the mushrooms and serve, sprinkled with herbs. They will keep in the fridge for up to 2 weeks, but the oil will solidfy, so bring to room temperature before serving.
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